Cold Veggie Pizza
This cold veggie pizza uses a crescent roll crust topped with a simple yogurt or sour cream spread, fresh chopped vegetables, and shredded cheese for an easy, no-packet appetizer.Scaled Ingredients
- 1880 g wheat berries, soft
- 1000 g water, cold
- 908 g butter
- 88 g sugar, granulated
- 24 g sea salt
- 12 g baking powder
- 48 g yeast
- 960 g sour cream (or yogurt (see notes))
- 400 g veggies, raw (see notes)
- 400 g cheese, assorted (see notes)
- 40 g herbs, fresh (see notes)
Portions
Scale by
Directions
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Mix the dough for several minutes in your mixer, by hand, or in a bread machine on the dough cycle.
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Let the dough rest 30 - 45 minutes to better absorb the fat and liquids.
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Separate the batch into 3 equal parts (310 grams, give or take).
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Roll each ball into a 12 x 8" rectangle on floured parchment paper.
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Roll one or two of the rectangles onto a baking sheet lined with parchment paper or greased.
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Bake at 375 F for 7-15 minutes, or until the dough is 190 F.
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Cool on a baking rack.
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Mix sour cream with Italian herbs, sea salt and freshly cracked pepper to taste. Spread over crust.
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Top with chopped veggies and shredded cheese of choice.
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Cut into squares, serve fresh, or keep chilled until serving.